Pineapple Chicken Kabobs

Pineapple chicken kabobs with sweet, tropical marinade and teriyaki-style glaze for caramelized pineapple and juicy grilled chicken. Thread chicken, pineapple, peppers, and onion onto skewers, then grill until golden and cooked through.

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Prep Time 20

Cook Time 12

marinating 1

Total Time 1 32

Servings: 6 servings

Course: Main Dish

Cuisine: Hawaiian

Calories: 560

Ingredients Equipment Method Notes

Ingredients

Chicken and vegetables

2 lb chicken breasts
1 pineapple
2 bell peppers
1 onion

Marinade

0.25 cup soy sauce
0.25 cup pineapple juice
2 tbsp honey
2 tbsp olive oil
2 garlic minced
1 wooden skewers soaked

Equipment

1 grill

Method

Make the marinade

In a bowl, whisk together soy sauce, pineapple juice, honey, olive oil, and minced garlic until combined and glossy.
Cover and refrigerate the marinade while you prep the chicken and fruit.

Marinate the chicken

Add cubed chicken breasts to the marinade and turn to coat evenly.
Marinate for 1-4 hours in the refrigerator, and let it sit for the full time for best flavor.

Assemble the kabobs

Thread chicken, cubed pineapple, bell peppers, and onion onto soaked wooden skewers, alternating ingredients for color.
Brush or reserve a little marinade for basting during grilling.

Grill and finish

Preheat the grill to medium-high heat and place kabobs on the grate.
Grill for 5-6 minutes per side, basting with marinade as they cook.
Continue grilling until chicken reaches 165°F and pineapple is caramelized with browned edges.

Notes

For safer basting, reserve a small portion of the marinade before it touches raw chicken, then baste during grilling. Refrigerate leftover kabobs in an airtight container up to 3 days; freeze chicken kabobs only if you skip the pineapple garnish. For a lower-sugar option, swap honey with an equal amount of pineapple-sweetened sugar-free syrup or use less honey to keep the glaze balanced.